This mustard vinaigrette is what we use almost every day of the week, and one of the first recipes my mother taught me to make, to memorise, to use on almost any salad. With staple ingredients and a very simple method – simply shake until combined – it’s easy to replace store bought salad dressing and there are endless variations.
You’ll see an adaptation of this French vinaigrette on my quinoa carrot salad, with lemon juice, ginger, and warm spices; over apple salad, with maple syrup and cinnamon; on new potato salad with chopped herbs, and featuring in any number of recipes on OE in some form.
This is a staple recipe that everyone should know, and it’s easy to make and keep refrigerated so that you’ll always have it on hand. It takes seconds to prepare and you can adjust it to suit your exact preferences. The recipe card includes the standard recipe, but I’ve included several variations and additions below.
Ingredient Notes and Substitutions
- Olive oil: the only non-negotiable element of the vinaigrette, extra virgin olive oil is the best choice no matter what. While some other oils – flax, walnut, and so on – make excellent dressings, they have much stronger flavours and should be treated differently.
- Vinegar: this can be white wine vinegar, balsamic, apple cider, raspberry, really any type of vinegar. Substitute with citrus juice (see below).
- Mustard: Dijon mustard is the most consistent choice and will give arguably the best flavour, but I often use German mustard and grainy mustards. Any middle-sharp mustard can be used, but in no circumstance should yellow hot dog mustard.
- Spices: start with salt and pepper – season to taste – and add more if you’d like (see below).
- Honey: substitute maple syrup for a fully vegan option. Sugar doesn’t dissolve readily enough, so a liquid sweetener is best.
Step by Step
Step 1: add all of the ingredients to a lidded jar.
Step 2: shake vigorously to combine, and use immediately or store.
Some olive oils will solidify in the refrigerator as they chill. Top top layer of your vinaigrette might harden as it separates during storage, and this is normal. Simply let it return to room temperature and give it a good shake before using.
- Vinegar: white wine, red wine, tarragon, and apple cider vinegar are stronger, and you’ll need slightly less if using them. White and red balsamic and fruit vinegars can be used in a higher quantity (2:4 vinegar to oil for the former, 3:4 for the latter). Citrus juice, like lemon or orange, can be used in equal quantities to oil. This will come down to taste.
- Spices: add spices like cinnamon, cumin, turmeric, blends like ras el hanout, or any other spices that you think would match well with the salad you’re making.
- Herbs: finely chopped soft herbs – dill, basil, chives – are easy to mix in and will be good with almost any salad. Woody herbs like rosemary and sage don’t work quite as well, but can be added if they’re cooked first.
- Other add-ins: try finely grated garlic, hot pepper (fresh or dried flakes), grated ginger, lemon or orange zest, and more.
How to Store
Storage: keep leftover vinaigrette in a sealed jar in the refrigerator for up to five days. Bring it back up to room temperature before use if it’s hardened.
Freezing: salad dressing can be frozen, but it’s not as good as fresh, and this simply doesn’t make enough to make it worthwhile.
- Mix it in a jar: so much easier and more practical than whisking in a bowl, shaking the ingredients together in a jar is both faster and you’ve already got a handy storage container. Use a jar with a tight fitting, sealed lid.
- Sweeten to taste: adjust the amount of added honey to suit your preference and the salad you’re adding this to. Some types of honey and maple syrup will be sweeter than others.
- Keep the olive oil: the best and most familiar – not neutral, but expected – flavour, olive oil is the ideal choice for a simple vinaigrette.
If you make this Dijon Mustard Vinaigrette or any other dressing recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Honey Mustard Vinaigrette
- 50 ml olive oil extra virgin
- 2-3 tablespoons vinegar see notes
- 1 teaspoon honey to taste
- ½ teaspoon dijon mustard
- ¼ teaspoon sea salt to taste
- ¼ teaspoon black pepper to taste
- Add all of the ingredients to a jar with a tight-fitting lid and shake vigorously until very well combined. The vinaigrette should be slightly thicker and a little bit creamy looking when it's mixed.50 ml olive oil, 2-3 tablespoons vinegar, 1 teaspoon honey, ½ teaspoon dijon mustard, ¼ teaspoon sea salt, ¼ teaspoon black pepper
- Use immediately or refrigerate for up to five days. The dressing will separate and may harden when chilled. Let it come back to room temperature and shake again before use.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.